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No matter what keeps us busy, it’s one sure thing we all need to eat. With the kids back in school, they will be looking for an after-school snack.
Not only will we send a couple of tasty snack ideas, but with all the fruits and veggies in those bright fall colors, we’ll combine them into not only delicious menu ideas but colorful dishes, too.
Caramel Apple Snack
7 cups popped, hulless popcorn
4 cups wheat, rice or corn Chex cereal
4 cups Apple Jacks cereal
2 cups small pretzels
1 cup packed brown sugar
1/2 cup butter
1/2 cup white syrup
2 teaspoons vanilla
1/2 teaspoon baking soda
In a large buttered roasting pan, toss together the popcorn, cereal and pretzels. Set aside. In a large saucepan, combine sugar, butter and syrup; bring to a rolling boil, stirring constantly. Cook, without stirring, until mixture turns light brown, about 8 minutes. Remove from heat and quickly stir in vanilla and soda until mixture is light and foamy. Pour over popcorn mixture and stir until all is well-coated. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread mixture onto buttered baking sheets; cool completely. Break into pieces and store in airtight container. Makes about 5 quarts.
After-School Snack
6 cups wheat, rice or corn Chex cereal
1 box bite-size cheese-filled crackers
1 (8-ounce) package cheesy fish-shaped crackers
2 cups circular shape pretzels
4 tablespoons vegetable oil
1 ounce package taco seasoning mix
Toss cereal, crackers and pretzels together in large roasting pan. In a small bowl, whisk together oil and taco seasoning. Pour over cereal mixture and toss until all is well-coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool completely and store in airtight container. Makes about 5 quarts.
Feta and Cherry Tomato Pasta Salad
3 tablespoons olive oil
2 cloves garlic, minced fine
1 tablespoon balsamic vinegar
2 teaspoons strawberry jam
Salt and pepper to suit taste
4 cups pasta of your choice,cooked and cooled
2 green onions, thinly sliced
1 carrot, shredded or diced fine
2 cups cherry tomatoes, halved
1 cucumber, peeled, seeded and diced
1 cup crumbled feta cheese
Whisk oil, garlic, vinegar, jam, salt and pepper together; set aside. Toss together remaining ingredients into large bowl. Pour dressing over all and toss until well-coated. Serves 6.
Shrimp and Asparagus Au Gratin
4 cups soft bread crumbs
1 (8-ounce) package shredded sharp Cheddar cheese
1/4 cup melted butter or margarine
1 bunch fresh asparagus, cut into 1-inch pieces, steamed for 10 minutes
1/4 cup butter
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon Creole seasoning
3 cups milk
4 cup peeled, cooked saladshrimp
Mix bread crumbs, cheese and 1/4 cup melted butter in a bowl. Spread half of mixture into a buttered 9-by-13-inch baking dish. Spoon asparagus on top of bread layer. Melt remaining 1/4 cup butter in a skillet. Add flour, salt, pepper and seasoning. Gradually add milk and cook until mixture is thickened and smooth. Fold in shrimp. Spoon over asparagus. Sprinkle remaining bread crumb mixture over all. Bake at 350 degrees for 30 minutes or until golden brown. Serves 8.
Bloody Mary Salad
2 cups V8 vegetable juice
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/4 teaspoon Tabasco sauce
1 (16-ounce) package rotini pasta, cooked, drained and cooled
1/2 cup stuffed green olives
1 cup thinly sliced celery
1 cup diced bell peppers
1 cup cherry tomato slices
In a bowl, whisk together V8, Worcestershire, pepper, celery salt and Tabasco. In a large bowl, toss together chilled pasta and veggies. Pour sauce over all and toss to coat well. Chill at least 1 hour before serving. Serves 6 to 8.
Shrimp/Crab Veggie Salad
Juice of 1 lime
Salt, pepper and Tabasco sauce to suit taste
2 cups cucumbers, peeled, seeded and diced
2 cups tomatoes, seeded and diced
2 cups cooked salad shrimp
2 cups flaked crabmeat
Stir together lime juice, salt, pepper and Tabasco sauce; mix well. In a large bowl, toss together veggies and seafood. Pour sauce over all and toss well. Chill until ready to serve. Serves 6.
Blueberry Crumble
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup flour
6 tablespoons butter or margarine
1 teaspoon cinnamon
5 cups fresh blueberries
1 cup chopped pecans
Combine sugars, flour, butter and cinnamon; mix until fine crumbs. Place berries into buttered 9-inch pie baking dish. Sprinkle crumbs over berries. Scatter pecans on top. Bake at 350 degrees for 30 minutes or until top is golden brown and berries are bubbly. Serve warm with whipped or ice cream. Serves 6 to 8.
Note: Any type of fruit can be used in place of the berries.
Caramel Apple Bars
1 package oatmeal cookie mix
1/2 cup butter or margarine
1 egg
1 cup peeled, finely apple
3/4 cup caramel ice cream topping
1/4 cup flour
Combine cookie mix, butter and egg; mix until crumbly. Measure out 1-1/2 cups for topping. Press remainder into lightly greased and floured 9-by-13-inch baking pan. Spoon apple over crust and spread to cover. Stir caramel topping and flour together and drizzle over apple. Sprinkle remaining crumbs over all. Bake at 350 degrees for 25 minutes or until golden brown.
Marilyn Block can be reached at news@winonadaily news.com or Winona Daily News, P.O. Box 5147, Winona, MN 55987.
